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Ingredients2 d 2 h 5 m servings 216 cals
Original recipe yields 20 servings (1 watermelon)
- Cut a 4- to 6-inch-diameter circle, about 6 inches deep, in the middle of the watermelon using a paring knife, making a plug you can pull out. Slowly pour spiced rum into the watermelon; wait until it is absorbed. Repeat several times until spiced rum is used up; this can take several hours.
- Replace the plug in the watermelon and wrap entire watermelon in plastic wrap or aluminum foil; refrigerate for 2 to 3 days.
- Remove plastic wrap and slice watermelon.
Per Serving: 216 calories; 0.7 g fat; 34 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition